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Alot of people I know just watch food network and cooking channel for entertainment but rarely make any dishes they see on these channels. I would like to try some of the ones I see but alot of recipes you see on food network are not for beginners or require 20 ingredients.
Once you've spent the money procuring all the correct ingredients and spending the necessary time making the dish, you're better off in the end finding a restaurant that makes the same thing. Spend similar amounts of money and save yourself a whole lot of work.
That said, I end up making some of the things Tasty posts on Facebook lol
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,147,195 times
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Quote:
Originally Posted by rhiannon67
Once you've spent the money procuring all the correct ingredients and spending the necessary time making the dish, you're better off in the end finding a restaurant that makes the same thing. Spend similar amounts of money and save yourself a whole lot of work.
That said, I end up making some of the things Tasty posts on Facebook lol
I couldn't disagree more. You gain a lot more value than just the meal you end up eating when you take on a cooking lesson like that. Food Network is free education for beginning cooks if you'll take advantage of it and put the lessons into practice. Why watch an instructional video if you're not going to take on the instruction? I began to cook by watching Food Network as a teen (I seem to remember it was more cooking, less reality tv back then!) and taking that inspiration + technique tips to the kitchen on a regular basis. Cook it all! It's fun, you'll learn a ton, and you'll grow very quickly in your cooking skills. Pretty soon you'll see those "complicated" recipes as too pedestrian to hold your interest.
I couldn't disagree more. You gain a lot more value than just the meal you end up eating when you take on a cooking lesson like that. Food Network is free education for beginning cooks if you'll take advantage of it and put the lessons into practice. Why watch an instructional video if you're not going to take on the instruction? I began to cook by watching Food Network as a teen (I seem to remember it was more cooking, less reality tv back then!) and taking that inspiration + technique tips to the kitchen on a regular basis. Cook it all! It's fun, you'll learn a ton, and you'll grow very quickly in your cooking skills. Pretty soon you'll see those "complicated" recipes as too pedestrian to hold your interest.
I have nothing against it.
Have done a lot of my own cooking of dishes that were quite novel, in fact.
For me though, I lose the appreciation for the taste of something I had to work really hard to make. I notice things always taste the best when someone else (like in a restaurant) makes them.
There are a few exceptions to this rule, though.
I have a love/hate relationship with cooking and basically all things domestic.
Yes, that's how I learned to cook. I love making gourmet foods, and after you acquire the basic 'exotic' ingredients, it's a blast.
I stop at making French pastry from scratch though. That is a lot of work.
Not being a multimillionaire like most of the "chefs" on those tv channels, I don't stock truffle oil, saffron, or hummingbird wings. I will occasionally make a dish roughly using a recipe I see on those shows but tend to keep things a lot simpler.
I have made some of the stuff. I've made things I saw by Ina Garten, Paula Deen, Ree Drummond and Rachael Ray. Have only been disappointed in Rachael Ray. I made some recipe of hers that was awful! Could have been me, not her recipe, but it just was not very good!
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 1,147,195 times
Reputation: 2322
Quote:
Originally Posted by jim9251
Not being a multimillionaire like most of the "chefs" on those tv channels, I don't stock truffle oil, saffron, or hummingbird wings. I will occasionally make a dish roughly using a recipe I see on those shows but tend to keep things a lot simpler.
I'm not a multi-millionaire or a celebrity chef, but I do stock truffle oil and saffron (guess I'll have to look for those hummingbird wings... ) because I LOVE GREAT FOOD. If I'm going to put the effort into a dish, I'm going to do it right and make it taste as delicious as possible. Why would I do all that work and then skimp on the good stuff? No way. Go big or go home.
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